676 Appleby Line Burlington, Ontario

Jalapeno Cheddar Soup

Ingredients:

2 TBSP

1

2

4

2

1 TSP

1 TSP

1/4 TSP

1/4 CUP

1 CUP

4 CUPS

1 CUP

1

UNSALTED BUTTER

MEDIUM ONION CHOPPED

CARROTS PEELED AND CHOPPED

JALAPENO PEPPERS SEEDED AND CHOPPED

MEDIUM YUKON GOLD POTATOES CHOPPED

MINCED GARLIC

SEA SALT

CAYENNE PEPPER

FLOUR

MILK

LOW SODIUM CHICKEN OR VEGETABLE BROTH

SHREDDED CHEDDAR CHEESE

GREEN ONION

Directions:

​INSTANT POT

1. Use 'saute' function to cook onion, carrots, and jalapenos until just beginning to soften, about 5 minutes.

2. Add garlic, salt, and cayenne pepper and cook until the garlic is fragrant (about 30 seconds).

3. Sprinkle the flour over the top of the vegetables, then cook 1 minute until lightly golden.

4. Slowly stir in the milk and cook until the mixture thickens (about 2-3 minutes) stirring constantly.

5.​ Stir in chicken broth.

6. Add potato.

7. Cover and use 'slow cook' function to cook until the vegetables are tender (about 5 to 6 hours on high).

​8. Transfer the soup to a blender or food processor and puree in batches until desired consistency is reached.

9. Stir in the cheese.

10. Serve garnished with green onions and sprinkle of cheddar cheese.